Step 12: MATURATION

Step 13: DRINK IT

The beer is done! This is the color it will have. This is just been brewed, and that is why is so cloudy, but it will become more transparent during ...

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This is a really good beer, and is super cheap and easy to do. It is really hoppy, if you don't like that you can use less hops. It is not sweet at all, it just have a mild honey aroma, that is really pleasant with the bitter hops taste. (I don't like sweet beers). It have more or less 4,7 alcohol percentage. Here is the recipe for 23 liters of honey beer. It is delicious for cooking too, I use it in risotto (especially good in leeks risotto!), bread, soups, meet, river fish...

I spent an average of 50￠for a 75 cl bottle: malt→2,50 € for kilo, honey→5 € for kilo, plus few cents for the sugar and the bisulfite). I used wild hops that my mom picked and dry, and purchased the malt from a local bakery (they use it to make bread). This kind of malt is not the actual right beer kind, but it still work pretty well, and is way cheaper; it just leave a little bit of deposit on the bottom of each bottle.

I bought this two beer fermenters for 35 €.

Is really important to disinfect with the sodium bisulfite (read direction on package) every things you are going to use to make the beer.

☛You can also use your usual beer recipe and substitute part of the malt with honey (keeping sum of the different water percentage of them).

It is really important to have clean equipment when making beer and wine. Potassium Metabisulfite and Sodium Metabisulfite are used to sanitize equipment in wine making and to stabilize wine. Diversol commonly known as the "pink stuff" is sold under different names is used to clean equipment and will sanitize with 20 min. contact time, used in beer and wine making. If you don't want to take 20 min. to sanitize with beer then Idofor is used which is a iodine based solution.

Potassium Metabisulfite and Sodium Metabisulfite are not recommended for use with beer.

I'm pretty sure it is in fact a loaf of bread, which would indicate that it's bread yeast that has been used. I've tried this once my self for fun and the result was alright, but from my experience you do get much better results with yeast meant for brewing, though I usually brew mead, and I've never brewed beer, so I'm probably not the right person to go around suggesting beer yeasts. =)

Yes is is. I'm sure too that the brew yeast is much better, but I wanted to do a beer with all common ingredients. I always used this kind and usually turn out pretty good and fermented fine… But if you noticed so much the difference I will try with the specific kind next time, thanks for the tip.

My result was from just a single batch, it was alright at first but over the coming months, where mead usually gets better and better, this one turned from alright, to meh, to undrinkable in just a few months.

It may have been a fluke, but I've never had problems with yeast meant for brewing alcohol, and it isn't really expensive either, so I don't mind shilling out the extra cash rather than getting bread yeast. =)

great instructable. just 1 tip - get all the priming sugar you will need, boil in a small amt. of water, and put it in your beer before you bottle (stir it in) that way you don't have to put sugar in each bottle individually. It'll save you a ton of time and be more consistent. Here's a calculator to tell you how much sugar to use: http://www.homebrewdad.com/priming_sugar_calculator.php

Nice Instructable. Most of my brews are braggot (the proper name for honey beer) now, I like to use Lalvin EC-1118 yeast, it's actually a champagne yeast, but it works so well with braggot, why not (it also lets you ferment to a higher ABV if you like that.

I love it! ill have to try that wonderfule sounding variation on mead. I've never tried using hops with a honey based wine before, but it sounds like a great idea. I just started the primary fermentation on some mint and vanilla mead. prost!